Fruit Cocktail Cake


  • 2 eggs
  • 1 1/2 cups white sugar
  • 1/2 cup brown sugar (packed)
  • 2 cups flour
  • 2 tsp. baking soda
  • 1 15oz can DelMonte fruit cocktail (do not drain juice)


In a mixer, combine eggs, sugars, fruit cocktail, baking soda. Slowly add flour. Pour in 9 x 13 x 2 long cake pan (greased). Bake at 350 degrees for 40-45 minutes.


1 stick Parkay margarine, 3/4 cup carnation milk, 1 cup powdered sugar, 7 oz. Baker's coconut, 1/2 cup chopped pecans. Melt margarine in a saucepan and add carnation milk. Stir in powdered sugar and cook for one minute. Remove from stove and add coconut and pecans--stir well. Pour over top of cake to ice (cake can be warm but not hot when icing).

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